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The inspiration for this wonderful, easy dish came from a meal I had in Siena. There it was called Galletto ai Limone, and the whole chicken was cut and served. You can easily do that by doubling the basting sauce…
Continue readingThe inspiration for this wonderful, easy dish came from a meal I had in Siena. There it was called Galletto ai Limone, and the whole chicken was cut and served. You can easily do that by doubling the basting sauce…
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